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PORCHETTA RECIPE ON THE ROTISSERIE

ORIGINALLY POSTED ON NAPOLEON BY ANDREA ALDEN

This year we wanted to go big AND go home for the holidays with this traditional holiday feast – a Porchetta on the Rotisserie. This traditional feast will feed the masses and fill your family and friends with awe! It may look complicated, the only challenging thing with this recipe is having enough hands to tie it before getting the Porchetta onto the grill. Rustic herbs, succulent meat, and insanely crispy cracklings make this a meal that people won’t soon forget.

**NOTE: If you get a pork belly that is rather thin or has very little meat, try adding a pork tenderloin to the center of your Porchetta for a little extra heft.  

PREP TIME

45 Mins

COOK TIME

4 Hrs.

FEEDS

8+

DIFFICULTY

Medium

INGREDIENTS

For the Recipe:
5 Lbs.Pork belly, skin on
1
Pork tenderloin – *OPTIONAL* see note above
2 Tbsp.
Kosher salt
1 Tbsp.Baking soda 
2 Tbsp.Fennel seeds, toasted
2 Tsp. Red pepper flakes, toasted
1/4 CupSage, thyme, or rosemary, minced
1 FullHead of garlic, minced
2Clementine, zested 
Salt and pepper to taste

DIRECTIONS

  • This step is optional, but produces even crispier crackling when you finish cooking. The day before cooking, combine the 2 tbsp. salt with the 1 tbsp. of baking soda in a small bowl. Sprinkle the skin side of the pork belly with this mixture, then set on a rack, uncovered, in the fridge overnight.
  • The day of cooking, rinse the baking soda mixture from the skin and pat the whole pork belly dry. Remove the skin with a sharp knife, without taking off much meat or fat from the belly itself. Set aside.
  • In a small frying pan, add the fennel seeds and red pepper flakes. Toast over low heat until fragrant – about 5 minutes. Using a mortar and pestle grind the fennel and red pepper flakes. Add the salt and pepper, continuing to grind, then add the sage/thyme/rosemary and the minced garlic, until you have a paste.
  • Preheat your grill to 325°F using the outermost burners.
  • Rub the inside of the pork belly and optional tenderloin with the seasoning mixture, then roll the pork into a tight log. Wrap the pork belly skin around the rolled meat, either sewing the skin together or tying the package with butcher’s twine.
  • Carefully slide the meat onto the spit through the center, holding in place with the second set of rotisserie forks, and balancing as needed with the counterweight. Set the Porchetta onto the grill and turn on the rotisserie motor. Place a drip tray under the roast to catch the drippings, they can be used for gravy, roasting potatoes, and this will help keep your BBQ clean.
  • Cook the Porchetta using indirect heat for 2 to 6 hours, until an instant-read thermometer reads an internal temperature of 150°F. Then turn off the two bottom burners and turn on the rear burner to high for between 15 minutes and an hour until the pork skin is crisp and bubbly.
  • Remove the Porchetta from the BBQ, remove the spit and forks. Rest for 5 to 15 minutes before slicing and serving with your favorite side dishes. 

Porchetta on the Rotisserie may take a little time, but it’s well worth it. 

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